Farmhouse Restaurant - Chef

About the role

As the Farmhouse Chef, you will manage daily operations, supervise staff, develop menus, and ensure the Farmhouse Kitchen & Grill menu is executed to Cedar Point’s standards. You will plan and execute regular and special restaurant events, manage product inventory, forecast labor needs, and ensure all private events meet company standards.

Responsibilities

• Oversee and assign daily work to employees, providing training, coaching, and performance tracking.
• Handle disciplinary issues, including documentation for promotions, demotions, or terminations.
• Assist in preparing and conducting annual performance appraisals for direct reports.
• Uphold company standards for food preparation, presentation, and sanitation.
• Ensure compliance with local and state health department laws for food safety.
• Consult daily with the Executive Chef or Executive Sous Chef for operational success.
• Assist in planning and executing employee meals.
• Plan and cost internal catering events; maintain a weekly log for the Executive Chef.
• Train and direct staff in guest service, modeling company standards and addressing service issues.
• Communicate with associates at multiple levels, including instructions, memos, and training materials.

Requirements

• Culinary degree or equivalent experience preferred.
• 2+ years of experience as a Sous Chef or similar leadership role in a fast-paced environment.
• Experience in multi-unit or high-volume food operations preferred.
• Knowledge of food cost controls, inventory, and purchasing.
• Experience with menu development and team training.
• Strong understanding of food safety, sanitation, and storage practices.
• ServSafe Certification (or ability to obtain).
• Excellent leadership, communication, and organizational skills.
• Ability to motivate, coach, and develop teams.
• Flexibility to work evenings, weekends, and holidays as needed.